Carrot Ribbon and Orange Salad #SundaySupper

I think I might be part bunny I like carrots so much :0 They are such a great and versatile food. I roast them, puree them into soup, bake with them, and make lots and lots of salads with them.

Salads are one of my favorite foods. I know, you’re thinking that’s so boring, but it’s not.

I never make a regular boring salad with lettuce and bottled dressing. My salads having different homemade dressings with a variety of vinegars or citrus juice. Sometimes I use a green like kale, but a lot of times, I skip greens altogether in favor of showcasing different vegetables.

And fruit. A salad is always made better with a hint of natural sweetness from fruit. Apples, pears, berries, and even frozen cherries, warmed in the microwave. Fruit is my soulmate, which is good, because I don’t really think there’s a guy out there who is …

This Carrot Ribbon and Orange Salad is one of my favorites, especially this time of year. It features great winter produce: carrots, onions, fennel, and oranges. Plus it has a vibrant vinaigrette that makes it a great companion to heavier meats.

Another thing that is great about this salad is that it takes what sometimes can be an overly crunchy carrot and turns it into these ribbons that have more of a crisp texture. It’s really one of my favorite things to do with carrots. Plus, this salad is healthy, vegan, and gluten free – score!

So celebrate salads, carrots, and the rest of the root vegetables with my Sunday Supper buddies and the recipes below.

Use a vegetable peeler to create ribbons with the carrots into a large bowl. It’s just like peeling them! When the carrot gets very thin, chop it and add it to the salad or snack on it. Mix carrot ribbons with onion, fennel, and oranges.

In a small bowl, whisk together vinegar, oil, mustard, maple syrup, pepper, and salt until emulsified. Pour over salad and toss to coat. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

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